West Coast Cauliflower
Recipe: #36729
April 01, 2021
Categories: Salads, Vegetable Salad, Meat Salad, Side Dishes, Shrimp, Cauliflower, Peas, 5-Minute Prep, Brunch, Low Calorie, Low Fat, No Eggs, Frozen Vegetables, more
"I found this in a really old cookbook."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (159.2 g)
- Calories 260
- Total Fat - 12.3 g
- Saturated Fat - 4.7 g
- Cholesterol - 45.8 mg
- Sodium - 401.9 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 2.2 g
- Sugars - 14.3 g
- Protein - 7.8 g
- Calcium - 92.8 mg
- Iron - 1.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium pan, cook the cauliflower and the peas in an inch of boiling water. Cook just until they are tender; 3 to 5 minutes. Drain them.
Step 2
Meanwhile, in a large pot, heat the soup, milk, salt, and pepper on low heat, stirring it constantly. Add the cauliflower, peas, and the cooked shrimp. Heat it all up together.
Step 3
Pour into a bowl and top with toasted almond slivers as desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting frozen cauliflower and peas, make sure they are fresh and not expired.
- When selecting the cooked shrimp, make sure they are peeled and deveined before adding to the recipe.
- For the frozen cauliflower and peas, substitute 2 cups of fresh cauliflower and 1 cup of fresh peas. The benefit of this substitution is that the fresh vegetables will have a fresher flavor and texture than the frozen ones.
- For the shrimp, substitute 1/2 cup of cooked and cubed chicken. The benefit of this substitution is that it will provide a different flavor and texture to the dish, as well as being a more budget-friendly option.
Cheesy Cauliflower In a large pot, heat the soup, milk, salt, and pepper on low heat, stirring it constantly. Add the cauliflower, peas, and the cooked shrimp. Heat it all up together. Add 1/2 cup of shredded cheese and stir until melted. Pour into a bowl and top with toasted almond slivers as desired.
Lemon Garlic Asparagus: This simple side dish is the perfect accompaniment to the West Coast Cauliflower. The bright lemon flavor and the garlicky aroma will bring out the flavors of the cauliflower and shrimp, while the asparagus adds a nice crunch. Plus, it's easy to make and requires minimal ingredients.
Crispy Baked Potatoes: This classic side dish pairs perfectly with the Lemon Garlic Asparagus and West Coast Cauliflower. The potatoes are lightly seasoned and baked until they are golden and crispy on the outside and fluffy on the inside. The potatoes add a hearty and comforting element to the meal that is sure to please everyone.
FAQ
Q: Can I use fresh cauliflower instead of frozen?
A: Yes, you can use fresh cauliflower instead of frozen. Just make sure to cook it until it's tender before adding it to the soup. Also, you may need to increase the cooking time if using fresh cauliflower.
Q: Can I use other vegetables in this soup?
A: Yes, you can use other vegetables in this soup. Try adding some diced carrots, celery, or potatoes to give the soup more flavor and texture. You can also add some green peas or corn for a pop of color.
1 Reviews
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Fun facts:
The West Coast Cauliflower recipe is said to have been popularized by the late American actress Doris Day. It was one of her favorite dishes to serve to her guests!
The use of almond slivers as a topping for this dish is believed to have originated in ancient Rome, where it was common practice to top dishes with nuts and spices.